Ever since we discovered the easy blender method to make hollandaise, we’ve become just a bit obsessed with it. This red snapper and asparagus with hollandaise is a dairy free version but feel free to swap the coconut oil for ghee or butter if you prefer.
Red Snapper and Asparagus with Hollandaise (DF)
- 15m
- 15m
- 30m
Ingredients
For the asparagus:
- 1 tbsp. coconut oil
- 1 bunch asparagus
- 1 lemon
- 1/4 tsp. paprika
- sea salt, to taste
- 32 oz red snapper, or other thin white fish
For the sauce:
- 1 lemon
- 1/3 c refined coconut oil
- 2 egg yolks
- 2 tsp. fish sauce
- cayenne pepper, to taste
- fresh ground black pepper, to taste
Instructions
For the asparagus:
- Preheat the oven to 400F.
- Grease a shallow baking dish with coconut oil.
- Break ends of asparagus off. Juice the lemon.
- Layer asparagus in the bottom of the dish.
- Place fish on top of the asparagus and top with lemon juice, salt, and paprika.
- Cover dish with foil (not touching fish), and bake for 15 minutes while you prepare the sauce. Make sure fish is cooked through until an internal temperature of 145F is reached.
For the sauce:
- In a small saucepan, melt oil until hot. Juice the lemon.
- Place the egg yolks in a food processor set with the s-blade or use a blender.
- Pulse the food processor or blender to liquefy the yolks, and then slowly pour the very hot oil in a thin stream while the machine runs. It is important to pour in the oil very slowly.
- When all the oil is added, pour in the lemon juice and fish sauce. Season with cayenne and black pepper.
- The sauce should be thick but pourable. If the sauce is too thick, continue to blend while adding more lemon juice.
- Adjust seasonings and serve immediately.
Nutrition
- 412
- 40g
- 6g
- 2g
- 24g
- 17g
- 144mg
- 3g
- 452mg
Read Reviews
See what other people are saying about Red Snapper and Asparagus with Hollandaise (DF)
No reviews just yet. You can be the first!